Ingredients Jump to Instructions ↓

  1. 2 1/2 c All-purpose flour

  2. 1 t Baking soda

  3. 1 t Salt

  4. 1 c Butter, softened

  5. 3/4 c Granulated sugar

  6. 3/4 c Firmly packed brown sugar

  7. 2 Eggs

  8. 1 t Vanilla extract

  9. 1 pk NESTLE Toll House semi-sweet

  10. -chocolate morsels (12 oz) 1 c Nuts, chopped

  11. 375'F. In small bowl, combine flour, baking soda and salt; set aside. In large mixer bowl, beat butter, geanulated sugar and brown sugar until creamy. Add eggs,

  12. 1 at a time, beating well after each addition. Blend in vanilla extract. Gradually beat in flour mixture. Stir in Nestle Toll House semi-sweet chocolate morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets; cool completely. Makes about 5 dozen cookies. TOLL HOUSE PAN COOKIES: Preheat oven to

  13. 375'F. Prepare dough as directed; spread in greased

  14. 15 1/2" x

  15. 10 1/2" baking pan. Bake

  16. 20-25 minutes until golden brown. Cool completely. Cut into 2" squares. Makes about 3 dozen cookies. REFRIGERATOR TOLL HOUSE COOKIES: Prepare dough as directed. Divide dough in half; wrap halves separately in waxed paper. Refrigerate

  17. 1 hour or until firm. On waxed paper, shape each dough half into 15" log; wrap in waxed paper. Refrigerate

  18. 30 minutes. (Dough may be stored up to 1 week in refrigerator or up to 8 weeks in freezer, if foil- or freezer-wrapped.) Preheat oven to

  19. 375'F. Cut each log into 30 (1/2") slices. Place on ungreased cookie sheets. Bake

  20. 8-10 minutes until edges are golden brown. Makes

  21. 5 dozen.


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